Serves 2
35 min
Cajun Shrimp Sauce over Steak
Recipe GLPRb2546c2dc1ed9d
Tender steaks topped with a rich, spiced Cajun shrimp sauce made with sautéed bell peppers, garlic, and a cream-based sauce finished with fresh lemon juice and parsley. A restaurant-quality main course that combines perfectly seared beef with a flavorful shellfish sauce.
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Ingredients
1 tablespoon vegetable oil
2 strip or ribeye steaks (8 oz. each), about 1 to 1.5 inches thick
Salt and freshly ground black pepper to taste
2 tablespoons butter
1/4 cup red bell pepper, finely chopped
8 ounces large shrimp, peeled and deveined
1/2 teaspoon Old Bay or Cajun seasoning
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 cup vegetable broth or dry white wine
1/4 cup heavy cream
1 tablespoon whole-grain or Dijon mustard
1/2 teaspoon Cajun or Creole seasoning
1 tablespoon fresh lemon juice
1/4 cup fresh parsley, finely chopped
Directions
Season both steaks generously on all sides with salt and pepper. Pat the shrimp dry and season with Old Bay or Cajun seasoning. Refrigerate the steaks and shrimp separately while you prepare any side dishes.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Place the steaks in the pan and sear for 3 to 4 minutes on the first side, depending on thickness and your preferred level of doneness, until the internal temperature reaches 145°F for medium-rare. Flip the steaks and cook the second side for 2 to 3 minutes until the desired doneness is reached.
Transfer the cooked steaks to a warm plate and tent loosely with foil to keep warm. Reduce the heat to medium and add the butter to the same skillet, stirring until melted.
Add the chopped red bell pepper and the seasoned shrimp to the skillet. Sauté for 1 to 2 minutes per side until the shrimp are just beginning to turn pink and opaque. Remove the shrimp and peppers with a slotted spoon and place on a plate, setting aside.
Increase the heat back to medium-high. Add the smashed garlic and red pepper flakes to the pan and cook for about 30 seconds until fragrant. Pour in the vegetable broth or wine and use a wooden spoon to deglaze the pan, scraping up all the browned bits from the bottom.
Reduce the heat to medium and stir in the heavy cream until combined. Add the mustard and Cajun or Creole seasoning, stirring gently. Bring the sauce to a light simmer and cook for 1 minute.
Return the shrimp and peppers to the pan and add the fresh lemon juice. Gently stir in the fresh parsley and simmer for an additional 1 minute to allow the flavors to meld. Do not overcook the shrimp.
Plate the seared steaks and spoon the warm Cajun shrimp sauce generously over the top. Serve immediately.
